Monday, 13 June 2016

Chocolate Cake

Baking delicious cakes can be therapeutic.

Chocolate cakes are the most popular among a crowd. Try this rather large and decadent chocolate cake. It does not always need to be dressed up, nor an icing to enjoy! It is moist and chocolaty on its own. If you still prefer too, a chocolate icing or a ganache` will do the trick. 

Gooey rich chocolate cake, with chocolate ganache, chocolates and gold flakes to decorate it with.

Can serve up to 24 persons
Prepare a 33x22 cm/13x9 inch rectangle cake pan. Line it with a paper, butter and flour the pan.

Preheat the oven to 180 C/350 F
Bake for approximately 40 minutes. 


3/4 cup salted butter

2 1/2 cups sugar
5 large eggs,at room temperature
3 1/3 cup sifted flour
4 tsp baking powder
1 tsp salt
1/2 cup deep rich cocoa powder
1 1/2 cup warm buttermilk
150 gm/5 oz dark chocolate pieces

Method Beat together until thoroughly mixed

3/4 cup salted butter

2 1/2 cups sugar

Now add 5 eggs, one at a time.

The beater should be running on a high speed, the mixture getting thicker, paler and creamier in texture.

This should all take 10 minutes.

Now lower the speed of the beaters to stir/slow, and add 

3 1/3 cup sifted flour

4 tsp baking powder
1 tsp salt

alternately with

1/2 cup deep rich cocoa powder

stirred into 1 1/2 cup warm buttermilk

Once stirred in, stop the machine, drop in the pieces of chocolate and gently fold it into the mixture. Scrape right down to the bottom of your mixture to ensure all the butter and sugar has been folded in too. Do not handle the batter too much.


Baking a cake needs a couple of tips.

Always start with 1/3rd of your dry ingredients, followed by  half the wet ingredient, repeat with dry, wet and always end with dry ingredients.

Scraping down the sides and giving it a gentle fold all the way down to the bottom of your bowl, before removing the batter to the pan must be done.

Do not over beat the batter once the flour has been added, it will not rise.

If your flour is not fresh, seive it twice.

Prepare the buttermilk and cocoa mixture until it is smooth and all the lumps have melted.

The batter will be thick, creamy and glossy.

Preheating the oven is most essential.

Testing the cake with a tooth pick or a skewer to see it comes out clean is necessary. It may take an extra 5 minutes sometimes.

if you decide to layer this cake, bake it in two identical pans, reduce the baking time to 25 minutes. Remember to test to see if its done.

For more delicious cakes click and download
Niloufer's Kitchen : Persian Fusion

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